1
(8-ounce) package tempeh, grated on the largest setting of a box grater, or crumbled finely

1
large green bell pepper, diced

1
large stalk celery, diced

2
cloves garlic

1/2
cup pureed tomato sauce

1
(15-ounce) can kidney beans, drained (or 1 1/2 cups cooked)

1
(15-ounce) can pinto beans, drained (or 1 1/2 cups cooked)

1
teaspoon cumin

2
teaspoons chili powder

1
teaspoon sea salt, plus more to taste

1/2
teaspoon crushed red pepper flakes

1/2
cup green onions or scallions, chopped

Heat the olive oil in a large pot over medium heat. Add the onions, cook for a few minutes, and then add the tempeh. Cook till the tempeh begins to brown, 5 to 8 minutes. Add the green pepper and celery and cook till they're tender, another 5 minutes. Add the garlic. Continue cooking another two minutes.

Add all of the remaining ingredients, along with half a cup of water. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). Add more water as needed, if the chili becomes too thick. Serve, sprinkled with green onion or scallions.

This needed more salt and more chili powder than the recipe called for. I added approximately an additional 1/2 t. of each. I also used the entire 8 oz. can of tomato sauce instead of just 1/2 cup. It's not the most attractive dish. It tasted okay, edible but not fantastic.

I didn't add the tempeh, substituting thick slices of mushrooms instead. This is, by far, the best chili recipe I have ever tried. The celery adds a great crunch and it's just the right amount of heat. Love it! It's going to be a family favorite from now on.